Vegetables are just better with cheese. I like stir-fries, deep fried, steamed, sauteed and raw veggies, but I LOVE veggies with cheese. This recipe has the advantage of being super homey.

Green Beans au Gratin

5 slices bacon
2 tablespoons flour
1 No. 2 can green beans or 2½ cups cooked fresh green beans
½ cup milk
¾ cup grated sharp cheese
½ cup rolled cornflakes or bread crumbs mixed with 2 tablespoons melted butter

Pan-broil the bacon until done; drain off fat, remove bacon to absorbent paper. Measure 3 tablespoons of fat and return to skillet. Add flour and stir until blended; then add liquid drained from beans–there should be about 7/8 cup–and the milk, and stir constantly over direct heat until sauce boils and thickens. Add beans and grated cheese, and turn into a buttered 6-cup casserole. Sprinkle with cornflake crumbs 20 minutes or until crumbs brown. Two minutes before removing from oven, sprinkle with the chopped crisp bacon. 5 servings.